Oh, it has been so nice in Texas the past week! We are actually feeling up to eating again. Last night, we had a recipe I've had for so long. I think I originally found it on Food.com, could have been AllRecipes. I'm really not sure!
Mexican Pork Chops
8 boneless pork chops
2 cups brown rice, uncooked
2 cans pinto beans, drained
2 cans whole kernel corn, drained
1 can Rotel tomatoes, drained
1 can stewed tomatoes, in juice
1-2 tbs oil
salt and pepper
Preheat oven to 350˚. In a big skillet, heat oil. Salt and pepper pork chops to taste, then brown them on both sides, set aside. Stir in undrained tomatoes, Rotel, beans, corn and rice, bring to a boil and cook for 1 minute. Transfer rice mixture in to a baking dish. Arrange pork chops on top and bake covered for 30 minutes. Uncover, and bake for 10 minutes more.
I had honestly forgotten how great this recipe is! If you ask my kids, the rice should be made without the tomatoes. I hope you'll try them one night.
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